Cheesesteak Tortellini in Creamy Sauce Recipe

Ingredients

• 9 ounces refrigerated cheese tortellini
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 bell pepper red or green, thinly sliced
• 8 ounces beef steak, thinly sliced
• 2 cloves garlic, minced
• to taste salt and pepper
• 1 cup beef broth
• 1 cup heavy cream
• 1 cup shredded provolone cheese
• 0.25 cup grated Parmesan cheese
• for garnish fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions (typically about 3-5 minutes). Drain and set aside.
2. In a large skillet over medium-high heat, heat the olive oil. Add the sliced onions and bell peppers, sautéing until soft (about 5 minutes).
3. Push the veggies to the side of the skillet and add the thinly sliced beef steak. Cook for about 3-4 minutes, stirring occasionally, until the meat is browned. Stir in the minced garlic and cook for an additional minute.
4. Pour in the beef broth, stirring to combine, then bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
5. Lower the heat and stir in the heavy cream, allowing it to simmer for another 2-3 minutes until it thickens.
6. Add the cooked tortellini to the skillet along with the provolone cheese and Parmesan cheese. Gently toss until everything is well coated and the cheese is melted. Season with salt and pepper to taste.
7. Remove from heat, and transfer the creamy cheesesteak tortellini to a serving dish. Garnish with freshly chopped parsley before serving.